Name: Blueberry Ricotta Breakfast Bubble Up Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 can ((8 count) Pillsbury Grands! Blueberry Refrigerated Biscuits); 1 cup whole milk ricotta cheese; 1/2 cup powdered sugar; 2 tablespoons milk; 1 cup fresh blueberries

Jump to Recipe

A sweet, creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake. Add this to your collection of quick breakfasts to make when you have overnight guests.

I love a good breakfast bake, but sometimes it take a little bit more prep than I have time for in the morning. Sometimes I'm not the greatest at remembering to prep the pan the day before to just pop in the oven when I wake up. That's why I love this bubble up bake so much -- it takes no time at all so I can easily do everything at once. But, when it's done, everyone thinks it took more effort than it did.

To get this breakfast to your table in a jiffy, open the refrigerated biscuits and cut them into wedges. Mix with the rest of the ingredients then bake in a 9x13 pan. That's it! Ready within 30 minutes!

(My photos show a 1 1/2 quart baking dish, but do not use this! It's important to use a 9x13-inch pan so the layers are not too thick and cook completely through.)

5-Ingredient Blueberry Ricotta Breakfast Bubble Up Bake

Print Recipe

No ratings yet

Blueberry Ricotta Breakfast Bubble Up Bake

A sweet creamy and impressive breakfast is a cinch with our 5-ingredient Blueberry Ricotta Breakfast Bubble Up Bake. Add this to your collection of quick breakfasts to make for overnight guests.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: servings

Ingredients

1 can (8 count) Pillsbury Grands! Blueberry Refrigerated Biscuits
1 cup whole milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons milk
1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
In a large mixing bowl, mix together the ricotta cheese, powdered sugar and milk; set aside.
Separate dough into 8 biscuits. Cut each biscuit into 8 triangles (like pie wedges). Place in the bowl with the cheese mixture and gently stir to coat. Fold in the blueberries.
Transfer to the baking dish. Bake for 25-30 minutes, until baked through. Serve immediately.

Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!

Comments

Teara Weiand says

May 01, 2018 at 7:49 pm

How is it served warmed up the day after? If i made tonight for coworkers

Barbara says

October 01, 2016 at 8:47 am

Can frozen blueberries be used also? I always have frozen in the freezer for oatmeal.

- Nikki Gladd says
  
  October 01, 2016 at 3:26 pm
  
  I think using frozen berries may leave you with uncooked dough. Try thawing your berries, first.
  
Katy says

April 24, 2015 at 8:08 pm

I know it's easy, but is it okay to prep the night before or will the biscuits not fare well?

- Nikki Gladd says
  
  April 25, 2015 at 9:05 am
  
  Hi Katy,
  I haven't tried it, but it might be okay. Keep it covered in the fridge and I would also put the pan in the oven during preheating since the pan will now be cold, too. Let us know how it turns out!
  
Spring cleaners Wimbledon says

March 13, 2015 at 2:29 am

Mmm, this looks scrumptious. I will definitely try it. thanks for sharing. I'm sure my family will love it.

sheila says

March 10, 2015 at 10:03 am

You did it again! Yuuuummeeee!

Erin @ The Spiffy Cookie says

March 10, 2015 at 9:14 am

The breakfast casseroles that I usually make involve eggs, sausage, cheese, bread, and whatever veggies I have on hand. Love this sweeter version using fruit!

Liz @ The Lemon Bowl says

March 10, 2015 at 8:09 am

Can I just tell you how much I love the name "bubble up bake"? This looks so good Nikki!

[email protected] says

March 10, 2015 at 7:43 am

The bubblier the better! Love the ricotta in here too.

Blueberry Ricotta Breakfast Bubble Up Bake

Ingredients

Instructions

About Seeded At The Table

Reader Interactions

Comments

Leave a Reply Cancel reply